Coconut Vanilla Pudding

This is one of my favorite childhood recipes, with a twist. When I was growing up, my mom made a delicious version of vanilla pudding with only four ingredients: milk, cornstarch, brown sugar, and pure vanilla extract. Here, I simmered milk with coconut sugar and sprinkled shredded coconut and toasted pecans on top. Derived from … Continue reading Coconut Vanilla Pudding

Vegan Molasses Cookies

These sparkly, sugar-coated gingersnaps are the latest of several “secretly vegan” cookie recipes I’ve adapted in recent months (See my posts on chocolate maple and chocolate covered pretzel cookies.) With oil in place of butter and water instead of eggs, they are lighter and a bit chewier than traditional molasses cookies, but retain the same … Continue reading Vegan Molasses Cookies

Chocolate Banana Cake with Maple Buttercream

The first few times I baked this incredibly moist, egg-free chocolate cake, adapted from a vegan recipe by Nora Cooks, I decorated it with salty-sweet chai frosting. For my twin sons’ third birthday celebration last month, I decided to try something a little different: Cake Whiz’s out-of-this-world maple buttercream, jazzed up with chocolate chips, peanuts, … Continue reading Chocolate Banana Cake with Maple Buttercream